Carrot Lox

Name: Carrot Lox
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 1 pound medium unpeeled carrots scrubbed clean, ends trimmed; 2 tbsps salt; 2 tbsps brine from capers; 2 tbsps canola oil; 1 tbsp rice vinegar; 2 tsps light brown sugar; 1/4 tsp dill weed; 1/4 tsp paprika smoked

Marinate carrot ribbons in a savory mixture of caper brine, dill, and smoked paprika to create a lox deliciously similar in texture and flavor to salmon lox, but in way less time! Piled onto bagels with all the fixings or served with a charcuterie board, it’s just as g... Read More Read Less

15m

PREP TIME

40m

COOK TIME

8

INGREDIENTS

Servings: 4

Ingredients

1 pound medium unpeeled carrots, scrubbed clean, ends trimmed
2 tablespoons salt
2 tablespoons brine from capers
2 tablespoons canola oil
1 tablespoon rice vinegar
2 teaspoons light brown sugar
1/4 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Smoked Paprika

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 425°F. Moisten carrots lightly with water. Place carrots on shallow baking pan. Sprinkle evenly with salt, rolling to coat well.
2 Roast carrots 40 minutes or just until tender. Cool completely. Rinse to remove excess salt.
3 Meanwhile, place remaining ingredients in small bowl, whisking to mix well and dissolve sugar. Use a veggie peeler to cut carrots into ribbons. Place ribbons in large resealable plastic bag. Add brine mixture, turning to coat ribbons evenly.
4 Refrigerate at least 1 to 2 days to develop flavor, turning occasionally. Serve carrot lox on toasted bagels or enjoy as part of a charcuterie board.